Vegan Almond Butter Swirl Brownies

• Vegetarian
• Gluten free

• Produce

  • 2 cans Chickpeas

• Refrigerated

  • 1/2 cup Almond milk
  • 2 Flax eggs

• Condiments

  • 3 tbsp Almond butter to swirl - i used
  • 3/4 cup Date paste

• Baking & Spices

  • 1/2 cup Cocoa powder, unsweetened

• Drinks

  • 1 tbsp Coffee, prepared

Found on beamingbanana.com

Ingredients

• 2 cans chickpeas, drained/rinsed, blended with 1/2-1 c water
• 1/2 c unsweetened cocoa powder
• 3/4 c date paste (I used 12 medjool dates blended with 3/4 c hot water)
• 1/2 c almond milk
• 2 flax eggs (2 tbsp ground flaxseed with 6 tbsp water in a bowl, refrigerate for 30 minutes before using)
• 1 tbsp prepared coffee
• Almond butter to swirl - I used about 3 tbsp

Directions

• Preheat the oven to 350 degrees.
• Blend the 2 cans of chickpeas and stir in the cocoa powder until its all combined.
• Add the date paste, almond milk, flax eggs, and coffee, and stir until everything is incorporated into the batter.
• Melt the almond butter until its a little runny (I microwaved for about 20-30 seconds), and dollop/pour it over the top of the brownies.
• Using a toothpick or knife, gently swirl the almond butter throughout the top of the batter.
• Bake the brownies for about 30 minutes, and allow them to cool in the pan before removing and serving so they dont fall all over the place - I cooled mine in the pan in the refrigerator for 3 hours - the longer the better!